Tuesday, May 26, 2009

Vegan Enchilada Casserole

I am a sucker for a creamy casserole. I just love the comforting nature of a hot and gooey one dish meal. Pre-vegan, this meant a dish smothered in cheese. Not so animal-friendly. Since going vegan I haven't made many casseroles, as I'm not a fan of the faux cheese I've tried. So over the holiday weekend I searched around the internet to find some new recipes for cheesy casseroles without the cheese.

This one is a keeper. It's a slightly modified and lazy version of Paul McCartney's Ob-La-Di Enchiladas. The tofu filling, seasoned with smoky salsa and spices, and a layer of tofu sour cream added the creamy touch I was looking for. This was so tasty! Below I note a few of the changes I made to this recipe.

And for local folks, here are a few St. Louis vegan news items. I just love getting tips about vegan options in St. Louis. Keep them coming!

Black Bear Bakery will serve vegan buckwheat pancakes upon request. The site also mentions a tempeh reuben and black bean burger, but I don't know whether these can be served vegan. Sounds like a little research outing is called for!

The Royale has several Match options on the menu. Inquire about whether the dishes are vegan. I ordered the Mediterranean pita, no feta, with Match chicken, and the chef very kindly whipped up a vegan sauce to accompany it. I just LOVE restaurants who graciously accommodate vegan requests.

stimulus! baking company offers vegan cupcakes delivered to your St. Louis door. Go St. Louis vegans!

Free Range Cookies offers some vegan sweets too.

I have a new Vital Voice column on Survival Tips for New Vegans, with a recipe for Colorful Peanut Noodles with Vegetables. You can find the print version at area businesses, and the online version should be up in about a month here.

Now back to lazy enchiladas. Here are my changes to the original recipe.

Prepare the sauce according to the original recipe. I used Mexican oregano rather than regular and added salt.

Prepare the tofu filling according to the same recipe. I added salt.

I omitted the spinach. Instead, I sauteed one thinly sliced large portobella mushroom with 1 bunch of shredded chard in olive oil with salt, pepper, and ground chipotle. Squeeze excess moisture from vegetables with a clean kitchen towel if necessary after they are cool enough to handle.

To assemble, I used a large rectangular casserole dish. Spread a little enchilada sauce on the bottom. Place 6 corn tortillas on top of the sauce. Spread half the tofu mixture on the tortillas. Spread the chard and mushroom mixture on top of that. Spread a little more sauce on top of that. Top with remaining tofu mixture. Layer on remaining 6 tortillas. Spread them with tofu sour cream. Top with remaining sauce. Bake at 350 degrees for 30 to 45 minutes. Top each serving with salsa, pepitas, or shredded spinach if you like.

15 comments:

  1. I love greens in enchiladas, but I like the idea of mushrooms in them even better.

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  2. Enchilada casserole was one of my very favorite meals my mom made for us way back when - I am definitely trying this...and I love that's it's adapted from a Paul McCartney recipe! Can't wait to try it.

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  3. That looks so delicious! I love casseroles, and Mexican is the best. Hooray for tofu & mushrooms.

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  4. Your enchilada casserole looks great! And I feel the same way about faux-cheese... (I actually just did a post about cheese-less flatbread pizzas!)

    Anyway, I'm looking forward to trying your "tweaked" recipe!

    Very cool.

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  5. Looks amazing--did you use corn or flour tortillas?

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  6. enchilada casserole - love that idea, it looks great!

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  7. Thanks for the nice comments everyone!
    Anonymous, I used corn tortillas, and they were so aromatic. I should use them more often.

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  8. I bet this tasted amazing. The corn tortillas soaked with the sauce would be heavenly! And I love that it's all baked as a casserole--so much quicker than rolling them separately. :)

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  9. this enchilada casserole sounds like something dan & i need to make! i love your idea to sub in mushrooms & swiss chard instead of the spinach! what a tasty decision!

    hooray for st. louis vegan options popping up all over the place! that rocks so hard! yay!

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  10. Yum, this sounds good!I've been in the mood for Mexican food lately. I'll try it with flour tortillas and sub arrowroot for the cornstarch (corn allergy).

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  11. I thought for sure you were going to say this was a test recipe and thus off limits - so glad it's not the case!

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  12. I'll say that ones a keeper!! OMGosh Lisa - just too good. seriously. You put the food in 'food porn'.

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  13. On the not-so-accommodating side of things, I recently emailed Hendel's Restaurant in North county to see what my vegan options were. They responded that they could provide some veggies grilled in margarine or boiled. Not so great.

    I have to go there in a month or so for a work dinner, so I'm thinking I will order a salad (minus any animal bits) and ask for a plain Balsamic vinegar on the side. Maybe also the boiled veggies for a little variety. I was thinking that I might also ask for some plain pasta noodles to mix with the boiled veggies.

    Sigh. Why couldn't they have picked somewhere more veggie friendly?

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  14. Vegan Cowgirl, you cracked me up. Better the food than putting the "porn" in food porn. ;)

    Anonymous, that's really frustrating! Vegan food is not that hard to figure out, but many St. Louis restaurants have a LONG way to go.

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  15. This looks super, super tasty! I too am a sucker for casseroles.

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